I don’t know about you, but I hate working all day on a good batch of cookies, and then they are dry and crunchy just a few days. NEVER AGAIN!
Things You'll Need
First, add a little extra butter to the recipe. I like to rework the ingredients just slightly and cut back on the dry and bump up the moist.
Next, monitor the cookies as they bake (following your recipies directions, of course). Be sure not to let them brown too much because a burnt cookie is never going to be a soft cookie.
When you remove the cookies from the oven, allow cookies to cool for a minute or two on the cookie sheet so that they can finish setting up. Then use a spatula to transfer them to a cooling rack. Leave them there for 10-15 minutes and then transfer the cookies to your plastic container or air-tight jar. I like to lay them as flat as possible to prevent bending or smashing.
This is the MOST IMPORTANT STEP! My secret to soft cookies is to tear a piece of bread (about a quarter of a slice) and put it in the cookie container. The cookies will absorb the moisture from the bread. If you have your doubts, try it. In a few days the bread will just be a crunchy crouton. When the bread is crunchy, toss it out and throw in a new one.
The appearance of “done-ness” differs from cookie to cookie. Peanut butter cookies, for example, will be slightly darker than chocolate chip or oatmeal rasin.
When placing your cookies into the plastic container you may want to seperate the layers of cookies with wax paper or parchment paper so they do not stick together.
Step 4 is a great way to keep cookies fresh when you mail them, especially on those long trips overseas!